Abstract: Selected soluble sugars and organic acids were analyzed in strawberry, sweet cherry, and mulberry fruits at different ripening stages by HPLC. The amounts of fructose, glucose and sucrose were found to be: strawberry (1.79–2.86, 1.79–2.25 and 0.01–0.25 g/100 g FW), sweet cherry (0.76–2.35, 0.22–3.39 and 0.03–0.13 g/100 g) and mulberry (3.07–9.41, 1.53–4.95 and 0.01–0.25 g/100 g) at un-ripened to fully-ripened stages, respectively. The strawberry, sweet cherry and mulberry mainly contained tartaric, citric and ascorbic acids in the range of 16–55, 70–1934 and 11–132 mg/100 g; 2–8, 2–10 and 10–17 mg/100 g; 2–118, 139–987 and 2–305 mg/100 g at un-ripened to fully-ripened stages, respectively. Fructose and glucose were established to be the major sugars in all the tested fruit while citric and ascorbic acid were the predominant organic acids in strawberry and mulberry while tartaric acid was mainly present in sweet cherry. The tested fruits mostly showed an increase in the concentration of sugars and organic acids with ripening.
This is an open access article distributed under the
Creative Commons Attribution License which permits unrestricted use, distribution,
and reproduction in any medium, provided the original work is properly cited.
Export to BibTeX
MDPI and ACS Style
Mahmood, T.; Anwar, F.; Abbas, M.; Boyce, M.C.; Saari, N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. Int. J. Mol. Sci. 2012, 13, 1380-1392.
Mahmood T, Anwar F, Abbas M, Boyce MC, Saari N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. International Journal of Molecular Sciences. 2012; 13(2):1380-1392.
Mahmood, Tahir; Anwar, Farooq; Abbas, Mateen; Boyce, Mary C.; Saari, Nazamid. 2012. "Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan." Int. J. Mol. Sci. 13, no. 2: 1380-1392.